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GRANDMA ALICIA'S DINNER ROLLS Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 Tbsp. dry yeast (if in a package I use 1 1/2 packages) ~ If I half the recipe I use 1 pkg. or 1 Tbsp.
4 Cups Hot Water (105-115 degrees)
2 Cups Sugar
1 Tbsp. salt
1 cup melted shortening (I use 1/2 cup Mazola oil and 1/2 cup melted butter).
4 eggs beaten
12-14 cups flour
1/2 cube melted butter to spread on top of rolls after baked
Directions:
Directions:
Melt shortening and let cool.

Measure water and when water is 115º add sugar, salt and yeast.

Let stand 10 minutes.

In another bowl put in eggs, salt and oil/melted butter; mix. After the yeast mixture has set for 10 minutes pour egg mixture into yeast mixture.

Add approximately 14 cups of flour 1cup at a time. When the dough forms together and still is a little sticky knead for 10 minutes.

(Don’t over flour the dough, it should feel soft and pliable when finished)

Put in a buttered bowl, cover top of dough with a small amount of soft butter, cover top with saran wrap (plastic wrap). Let rise till doubled in a warm area

Use a jelly roll pan that has been greased with butter (I use a Silpat Baking Mat well buttered)

Form rolls into balls (I do 5 across and 6 or 7 down depending how big I want the rolls. For dinner rolls I use 7 down.
DO NOT COVER THE ROLLS.

Let rise 5 to 6 hours.
Bake at 375º for 12-15 minutes.

Take out and immediately brush with melted butter.
Personal Notes:
Personal Notes:
I have a Bosch mixer with a dough hook and my mixer holds 14 cups of flour.
I found letting the rolls rise for 5 hours will be enough.
If you have a mixer that won’t hold that much flour you can 1/2 the recipe but you do need a dough hook to make them.
You can also make them by hand, but if you make them by hand you need to knead the dough for 10 minutes and let the dough rise twice, before forming the rolls.

 

 

 

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